Vegan Meatballs
These vegan meatballs are a delicious meat-free alternative to one of your favorite comfort foods. Quick and easy to make and perfect for meal prep and freezer meals.
Servings 18 meatballs
Calories 102kcal
Ingredients
- 2 tablespoons flaxseed plus 5 tablespoons water
- 1 15- ounce can chickpeas drained and rinsed
- 1 cup walnuts
- ½ cup rolled oats
- ¾ cup Italian breadcrumbs
- 1 tablespoon soy sauce
- 2 tablespoons tomato paste
- ½ small onion
- 1-2 garlic cloves
- 2 teaspoons Italian seasoning
- ½ teaspoon salt
- 25 ounces marinara sauce for serving
- 1 pound spaghetti for serving
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Place the flaxseed and water in a small bowl, mix and let stand for 5 minutes.
- Add all the ingredients to the food processor along with the flaxseed mixture, and blend until well combined. You can also place the ingredients in a large bowl and blend using an immersion blender, potato masher or fork.
- Form the meatballs with your hands, or by using a medium cookie scoop, which yields about 18-20 meatballs. Place them on the prepared baking sheet and bake in the oven for 30 minutes, turning the meatballs halfway through.
- Transfer the meatballs to a skillet with the heated marinara sauce and lightly stir together to combine. Serve over spaghetti, if desired.
Notes
Storage: Store any leftovers in a small airtight container. It will last for up to 5 days in the fridge.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- Instead of fresh onions and garlic, you can use onion powder and garlic powder.
- To make it gluten-free, use almond flour instead of breadcrumbs and tamari instead of soy sauce.
Nutrition
Calories: 102kcal | Carbohydrates: 10g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 272mg | Potassium: 121mg | Fiber: 3g | Sugar: 1g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg